There is no exaggeration in the title. These are the best cookies I have ever made and tasted. Even though I am the one lactating, my husband and oldest child stay with their hands in my cookie stash. And for those wondering, no, these delicious cookies will not produce breastmilk in men or children! They are simply packed with ingredients that are awesome for us breastfeeding mamas, like oats, brewers yeast, and flaxseed. The recipe below makes 4.5 dozen cookies! I am warning you now, you will want to eat them all in one sitting. Don't. Or better yet, try not to.

Ingredients

1 cup butter (you can sub 1/2 cup coconut oil if a cup of butter is too much for you)

My favorite time of year is rapidly approaching and I can barely contain my excitement. Autumn can never come fast enough. The brisk air, ombré leaves, oversized sweaters, boots, leggings, and of course, pumpkin flavored everything! Can you tell I am beyond ready? Today has been really gorgeous in our neck of the woods. The crisp air that circulated through our window at 6 this morning made my heart flutter. Almost immediately I wanted a pumpkin spice latte from our neighborhood café. But instead of paying almost $6 for one, I decided to use what we had on hand to make my own version. It was DELICIOUS (and vegan!) and I couldn't help but share the easy recipe with you all.

I started by steeping some chai tea. You can do this over the stove or in a french press. You can also choose to use loose tea or a chai tea bags. Either works.

You'll also need organic canned pumpkin.

And non-dairy unsweetened milk. I used Hemp because it's creamy.

Once your tea is brewed, reduce your heat to a simmer, and add 4 oz of your non-dairy milk.

Now for the good stuff: PUMPKIN! Add 1 heaping tablespoon to your simmering tea and whisk well.

To sweeten your latte add 1.5 tablespoons of maple syrup.

If you're really looking for that signature Autumn spice flavor add a dash of powdered ginger, vanilla bean, and cinnamon.

I love matcha and I adore donuts! So the fact that I can have two in one is pretty much a gift from God. My favorite vegan baker, Natasha of RawCells, shared a recipe on the FreePeople blog that I could not resist trying. You can check it out here. These donuts are vegan and gluten free, so if you're GF sensitive these will be a plus for you!

The donuts were a hit with Char. She loved them! The GF flour I used wasn't my fave, and since I am not gluten sensitive, I think I will make these with wheat cake flour next time. They didn't taste bad, but they were really dry to me. So just a heads up about that if you are going to try your hand at baking these beauties!

mini matcha donuts.

I used matcha from Matchaeologist. Their product is awesome! I bought the matcha kit several months ago and was finally able to put some of the matcha to use. It's pungent, fragrant and tasty. Definitely worth checking out if you are a lover of matcha tea for drinking and baking.